Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe
A delicious Southern-style baked chicken ricotta meatballs recipe served with a creamy spinach Alfredo sauce. These meatballs are tender, flavorful, and baked to perfection, making a comforting yet healthy meal that combines the richness of ricotta and Parmesan with wholesome spinach and Italian seasonings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Southern American
- Diet: Low Fat
Ingredients
Scale
Meatballs
- 1 pound Ground Chicken (can be substituted with turkey for a lighter option)
- 1 cup Ricotta Cheese (consider using part-skim for a healthier twist)
- 1 cup Chopped Spinach (fresh or frozen works)
- 1/2 cup Breadcrumbs (opt for whole wheat for a heartier texture)
- 1 Egg (a flaxseed mixture can be used as a vegan alternative)
- 1 tablespoon Olive Oil (for greasing the baking dish)
Spinach Alfredo Sauce
- 1 cup Heavy Cream (for a lighter version, use half-and-half or a plant-based milk if desired)
- 1/2 cup Parmesan Cheese (freshly grated adds depth of flavor)
- 2 cloves Garlic (minced, roasted garlic can add a sweeter flavor)
- 1 teaspoon Italian Seasoning (feel free to use fresh basil or oregano for freshness)
- 2 tablespoons Fresh Herbs (chopped parsley or basil for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the correct temperature for baking the meatballs evenly.
- Prepare Meatball Mixture: In a large mixing bowl, combine the ground chicken, ricotta cheese, chopped spinach, breadcrumbs, and egg. Mix until just combined to avoid tough meatballs and form medium-sized meatballs for even cooking.
- Arrange Meatballs: Lightly grease a baking dish with olive oil to prevent sticking. Place the formed meatballs evenly apart in the dish to allow proper heat circulation while baking.
- Bake Meatballs: Bake the meatballs for 25-30 minutes until they are cooked through and browned on the outside, ensuring they are juicy and flavorful.
- Make Spinach Alfredo Sauce: While the meatballs bake, in a saucepan over medium heat, combine heavy cream and minced garlic. Simmer for about 5 minutes until the cream thickens slightly, infusing it with garlic flavor.
- Finish Sauce: Reduce the heat and whisk in the grated Parmesan cheese and Italian seasoning until smooth and well incorporated to create a creamy, flavorful sauce.
- Toss Meatballs in Sauce: Pour the prepared spinach Alfredo sauce over the baked meatballs and gently toss to coat them evenly, enhancing each bite with the rich sauce.
- Final Bake: Return the sauced meatballs to the oven and bake for an additional 10 minutes to meld the flavors and allow the sauce to thicken slightly on the meatballs.
- Serve: Remove from the oven, garnish with chopped fresh herbs such as parsley or basil for a fresh touch, and serve warm for a satisfying meal.
Notes
- For a lighter dish, use ground turkey in place of chicken and substitute heavy cream with half-and-half.
- To make vegan meatballs, replace the egg with a flaxseed mixture and use plant-based ricotta and cream alternatives.
- Use freshly grated Parmesan cheese for best flavor and texture in the Alfredo sauce.
- Frozen spinach should be thawed and well-drained to avoid excess moisture in the meatballs.
- Whole wheat breadcrumbs add a heartier texture and extra fiber.
Keywords: baked chicken meatballs, ricotta meatballs, spinach Alfredo sauce, Southern style meatballs, healthy baked meatballs
